We Brew a little different in Eastern Canada - Page 3

**Fatgodzilla** · 10-08-2007, 11:14 PM

You foreigners think strange sometimes. I used to make beer in the 1970s in a plastic (food grade) bin with a tea towel as cover. The Carbon dioxide that is expelled during fermenting forms a layer over the wort, adding a first layer of protection. The cold Canadian method of using a fermenter without a airlock is fine providing you don't get too much pressure in your fermenter. A number of brewers I know have discarded the lid all together and cover the fermenter with plastic film held in place by the rubber ring that seals the lid. They don't need the glub glub but can see inside their fermenters and rely on experience and a hydro reading for their info. So to finish off, I don't think you brew differently in eastern Canada, I just think someone sold you a fermenter without a hole.

**sudbuster** · 10-09-2007, 02:27 AM

Brew on Dudes. How ever you choose. If you like it, it's cool......

brawn · 10-11-2007, 02:27 PM

I am also an eastern canadian (Nova Scotian) and I, and my father, have always used airlocks on the primary fermentation bucket. My biggest beef in this area is the total lack of knowledge brew retailers have about the gear, process, and kits they sell. They all seem to be wine makers who carry beer supplies just for the sake of it. -fustrating.

Thank goodness for this site... Eh

boo boo · 10-11-2007, 11:19 PM

Quote:

Originally Posted by brawn

. My biggest beef in this area is the total lack of knowledge brew retailers have about the gear, process, and kits they sell. They all seem to be wine makers who carry beer supplies just for the sake of it. -fustrating.

That's the biggest gripe I have also. My LHBS however do have knowledgeable staff when it comes to beer brewing however. Just
not as knowlegeable as I am, lol. At least where you are you have access to more local ingredients (former Brewing Centres) than I do.

fatgodzilla.... many moons ago I too brewed beer in a bucket sans airlock. Using a cover of plastic soon made most of my brews to say the least,
barely drinkable. Sanitation was at a mimimun due to lack of knowledge
of good brewing pratices and common sense. I'm not saying that good beer can't be made unless you use an airlock, just that if you choose not to use one then you better make sure that you keep your fermenter in a place that will minimize any chance of contamanation.

But thanks to forums like this one over the net, we increase our brewing savvy, and make great brews.

Cheers to all.

grasshopper1917 · 10-12-2007, 01:19 AM

Yea the brewingcenters have a good variety of supplies. Some of the guys/gals who work there make beer all the time. Some other good small independant shops as well. Good point about the wine though - seems like that is super popular down this way for some reason (im not a big wine fan).

Can't sell me on the fact you cant make good beer without a primary aiorlock - my biggest beer is the IPA which is about 1050 or a little better and it doesnt blow the lid off - just give it a lil burp now and then and she is fine. Now if I made some Imperial stout or somthing I may run into toruble but so far so good. I cant imagine any infection getting in from burping the primary with all that co2 rushing out. Also im not one who needs to see the airlock going to show fermentation - i can see its going good when the co2 is pushing on the cover and there is a thick layer of foam.

Like the lad before me said no matter what your style brew on - im off to the fridge for anothe ipa lol

**Yuri_Rage** · 10-12-2007, 01:28 AM

Quote:

Originally Posted by newguy

I always like to remind myself brewer's from the start of time didn't have airlocks or hydrometers...

They didn't have cars or computers either.

I'm not giving mine up!

EDIT:
Sorry, I'm contributing to the OT banter. The loose lid method is a fine method of brewing. Sure, you may run a slight risk of wild yeast or other contaminants, depending on where you keep the fermenter and what sort of things are getting kicked around. But...in Belgium, some breweries keep their fermenters completely open!

lysdor003 · 03-11-2011, 08:30 PM

I make my first mix of Brew canada (1/3 red and 2/3 pilsner) and 50g of hop.
And put some green food colour

DZello · 03-12-2011, 12:31 AM

Back in the 80's, my father brewed with a cloth over his bucket. Beer tasted bad but the canned kits of the time were more the culprit than his brewing technique.

**unionrdr** · 03-12-2011, 09:23 PM

You guys come up with some funny sayings. The smoker I drink,the player I get,when my yeast is getting wet. When it's done,I'll drink 3 or4,maybe a few more. But,trying to get up the stairs,I may hit the floor.
Or maybe bam,hello wall! I didn't see you standin there. Did I hurt ya? Boy,I sure did hit you square! Both of us,is plastered...hey,I'll let you get through. Just imagine,bumpin in to you. That chandelier is all lit up,it just took a swing at me! And someone put the bath tub,where the dang camode used to be...But,seriously,Whatever floats yer boat. I like my airlock. No worries,m8.